Friday, April 23, 2010
by Emilee Wells
1 lb. asparagus
1 tsp. coarse salt
1 tbsp. olive oil
Preheat oven to 425. Wash asparagus and trim woody ends. Spread out on baking sheet in a single layer. Drizzle with olive oil. Sprinkle with salt. Roast for 25 minutes.
This same technique works wonders with cauliflower, and bags of frozen mixed veggies.
by Jolynn Shull
2 lbs. asparagus, shaved with vegetable peeler (or sliced thinly lengthwise with a knife)
1 cup parmesan, freshly shredded
2 tbsp. water
3 tbsp. lemon juice
1/4 cup olive oil
Salt and pepper to taste
Mix parmesan, water, lemon juice, and olive oil in a bowl until well combined. Toss with asparagus, and add salt and pepper to taste.
by Nadine Bailey
1 teaspoon olive oil
1/3 cup finely chopped onion (optional)
1/2 teaspoon bottled minced garlic
1 1/4 cups shredded zucchini (about 2 medium)
1/2 to 1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
10 (8-inch) fat-free flour tortillas
1 cup shredded mozzarella cheese
1/2 to 1 cup diced tomato
1/4 cup chopped olives
Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add (onion and) garlic; sauté for 1 minute. Add zucchini; sauté for 2 minutes or until zucchini turns bright green in color. Remove from heat; stir in oregano, salt, and pepper.
Wipe pan clean with paper towels, and coat with cooking spray#. Heat pan over medium heat*. Add 1 tortilla to pan, and sprinkle with mozzarella. Top with layers of tomato, olives, zucchini mixture and sprinkle again with mozzarella. Fold tortilla in half. Cook for 3 minutes or until lightly browned on bottom. Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a wire rack to cool. Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta. Serve warm.
# Alternatively, you can coat the pan with olive oil and cook each tortilla in heated oil to get a crunchier gordita-like shell
* Can use pancake griddle instead; this allows for many quesedillas to be cooking at the same time
Yield: 6-8 servings
Friday, April 16, 2010
Dalai Mama Cooks-- I've been reading this blog since before Olivia was born, and it's gone, recently, from a blog of family musings to a recipe blog. I was worried, but I think it's better as a cooking blog. You really should check out some of her recipes. (The saturated pork chops look AMAZING, but that might just be because I am seriously becoming a carnivore with this pregnancy.)
Pioneer Woman-- Is there anyone out there who isn't already reading about Ree and her love affair with butter? If you haven't seen her before, you really need to see her soon.